Main navigation

vegan. vegetarian

Oh boy do I have something amazing to share with you all! It’s officially blueberry season! And that means that my Mom just bought over 50 pounds of fresh blueberries= pure heaven! Ok, well not all the blueberries are for eating, but for making blueberry pies! But I do have to say that there is a pretty nice amount left over to make something tasty! I created a healthy and just-as-delicious clean version in a bar-form with a hint of tangy lemon! Super easy and oh so tasty! People will think that you slaved over these beauts! Nothing bad goes in these bars! Just pure fueling, antioxidant-packed goodness! Nothing can compare! So what are you waiting for!?

Blueberry-Lemon Pie Bars

Crust

2/3 cup oat flour (or 2/3 cup oats pulverized)

1/3 cup oats

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/2 cup applesauce

1 egg white, whisked (or flax egg for vegan)

Filling

2 cups fresh blueberries

1 tsp. tapioca starch

1 Tbsp. honey

1 Tbsp. lemon juice

1 Tbsp. lemon zest

1/2 tsp. cinnamon

Preheat oven to 350 degrees.

In a medium-sized bowl, combine oat flour, oats, baking powder and cinnamon. Add in egg white and apple sauce and stir until mixture is well combined.

Spray a glass pan or jelly roll pan with cooking spray. Spread crust mixture in an even layer. Bake for about 15 minutes, or until crust is lightly golden.

For filling combine 1 1/2 cups blueberries and remaining ingredients. Mix well then place in food processor and blend for about 10 seconds (blueberries shouldn’t be fully pureed).

Spread evenly on top of crust and then scatter remaining blueberries on top. Bake for 15 minutes.